Creamy Baked Carrot Cheesecake with Streusel Topping
This decadent baked carrot cheesecake features a creamy, spiced filling made with cream cheese, carrots, and warm spices, all nestled in a graham cracker crust and topped with a crunchy streusel topping. It's a perfect make-ahead dessert that's worth the wait.
Instructions
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1
Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press the mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Place the pan on a baking sheet and bake for 6-8 minutes. Cool on a wire rack.
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2
In a large bowl, beat the cream cheese and sugars until smooth. Add the eggs and beat on low speed just until combined. Stir in the heavy cream, cornstarch, sour cream, vanilla, lemon juice, and cinnamon. Fold in the pureed carrots.
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3
Pour the filling into the prepared crust. Place the springform pan on a double thickness of heavy-duty foil (about 18 inches square) and securely wrap the foil around the pan. Place the wrapped pan in a larger baking pan and add 1 inch of hot water to the larger pan.
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4
Bake at 350°F for 55-60 minutes, until the center is just set. Combine the topping ingredients and sprinkle over the filling. Bake for an additional 7-10 minutes. Remove the pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour longer. Refrigerate the cheesecake overnight before serving.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
